1. Preheat oven to 175.C (350.F). In a medium bowl, mix together the crushed gingersnap bickies, coconut and butter. Press into the bottom, and about 1 inch up the sides of a 9" pan. (I use a quiche dish.) Bake crust 10-15 minutes in the preheated oven. Set aside to cool. Try to resist the urge to overcook.

2. In a medium bowl, mix together the cream cheese, sugar or sugar substitute and vanilla just until smooth. Keep mixing, adding eggs one at a time, blending well after each. Then add the pumpkin and spices.

3. Spread it into the cooled crust. Resist lowering face into mix for a taste.

4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours (overnight is best) before serving.